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Dessert

Jelly for Meat or Raised Pies

A gelatin mixture made from veal gravy, gelatin, tarragon vinegar, and egg whites for use in meat or raised pies.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Tarragon and vinegar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,547 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Jelly for Meat or Raised Pies

Ingredients

Directions

Make the gelatin

  1. Dissolve the gelatin in a little veal gravy.

  2. Combine the dissolved gelatin with the remaining veal gravy and tarragon vinegar.

  3. Boil the mixture for 30 minutes.

Clarify and strain

  1. Clarify the mixture with the whites of 6 eggs.

  2. Strain the mixture through a bag.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tarragon + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,547 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Veal + tarragontop 19% of all pairs
    Smell alikelow
    Cooked together217 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Tarragon + eggtop 22% of all pairs
    Smell alikelow
    Cooked together1,789 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  4. Gelatin + tarragontop 23% of all pairs
    Smell alikelow
    Cooked together25 recipes

    Shared aroma: beta-pinene (pine, resin).

  5. Gelatin + vinegartop 28% of all pairs
    Smell alikelow
    Cooked together128 recipes

    Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatin
Sets the liquid into a firm jelly when it cools.
Veal gravy
Forms the savory liquid base that the gelatin sets.
Egg whites
Collect impurities during clarifying, leaving a clearer jelly.
Tarragon vinegar
Adds acidity and aroma to the jelly.

The step that matters

Clarify the mixture with the whites of 6 eggs. Egg whites coagulate when heated and trap suspended solids and cloudiness. Adding them to the liquid before boiling and then straining off the clumps gives a clear, bright jelly rather than a murky one.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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